Date Ring Cookies
(كعك بالعجوة او كعك اساور)
Palestinian date ring cookies, known as Ka'ek bi ajweh or Ka'ek asawer, are the most delicious sugar free date cookies you'll ever try. The date filling is spiced with cinnamon, anise, and fennel and the cookie dough is flavored with anise and fennel. These cookies are so fragrant - once you start baking them, your home will smell amazing!
Unlike ma'amoul, which is usually made for holidays, these cookies are made year round. My grandmas always have a full container of date cookies sitting on the counter top, ready for any surprise guests.
These cookies are super rustic. When rolling and shaping, don't worry too much about making them perfect. The best part about this dough is it bakes nice and even. Because these cookies are handmade without any cutters or molds, each cookie looks a bit different and unique.
These cookies are best enjoyed with a cup of unsweetened coffee or tea. Perfect for breakfast or a snack. But I have to warn you - they're SUPER addictive.
Prep Time: 45 minutes
Cook Time: 60 minutes
2 cups fine Semolina
2 cups all-purpose flour
1 cup warm water
1/2 cup olive oil
1/2 cup butter, or canola oil
1/2 teaspoon yeast
1 tablespoon ground anise
1 tablespoon ground fennel
2 tablespoons sesame seeds
1 tablespoon black seeds (optional)
Pinch of salt
1 package of baking dates
1.5 teaspoon cinnamon
1.5 teaspoon ground anise
1 tablespoon ground fennel
1/4 cup vegetable oil (or mild tasting oil)
1) To prep the dates, you will need to combine the baking dates, cinnamon, ground anise, ground fennel, and vegetable oil. Knead well and roll into 1 teaspoon balls. Place on a tray and set aside. Cover with plastic wrap until ready to use.
2) In a small bowl, combine water and yeast. Let it sit for 5 minutes.
3) In the bowl of your stand mixer with the paddle attachment, combine the semolina, flour, anise, fennel, sesame seeds, black seeds, and salt. Mix.
4) Slowly add in the oil and butter. Mix on medium for a few minutes until well combined. Add in water and yeast mixture.
5) Measure the dough using a small cookie scoop (about 1.5 tablespoons) and place on a tray. Roll each ball of dough into a 1/2"x2" rope shape, then flatten. Spread one date ball evenly over the dough. Wrap the dough around the dates (into a rope shape) making sure that the dates are completely covered with dough, then form a loop or ring shape and place on a tray. Repeat with the remaining balls of dough.
6) Bake at 350*F for 25-30 minutes, or until lightly golden.
7) Let cool completely. Store in an air-tight container at room temperature.
- To make the process easier, make sure to prep the dates in advance. You can do this step up to 2 days in advance. Make sure to cover the dates until ready to use.
- If you're doubling or tripling the dough, I recommend that you only mix the dough batch by batch because the yeast will lose it's effectiveness overtime.
- You can store the date cookies in an air-tight container at room temperature for about 1 month.